Sour Cream Enchilada Casserole
Marlene P.
1 pint sour cream
1 pint cottage cheese
2 cups grated cheddar cheese
2 cups grated monterey jack cheese
1 (7 oz.) can diced green chiles
2 cans cream of chicken soup
12 corn tortillas
black olives (optional)
Mix first 6 ingredients. Spread some in bottom of 9x13 pan. Alternate with layers of tortillas and filling, ending with filling. Dot the top with black olives, if desired. Bake at 350 for 30 minutes. Let stand for 5 minutes before serving.
Mix first 6 ingredients. Spread some in bottom of 9x13 pan. Alternate with layers of tortillas and filling, ending with filling. Dot the top with black olives, if desired. Bake at 350 for 30 minutes. Let stand for 5 minutes before serving.
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